Chicken tenders with chipotle mayo.
Cucumber noodles with grape tomatoes, kalmata olives, walnuts, fresh basil, and hummus.
Mashed potato grilled cheese with macaroni and cheese, and buffalo nachos.
Tofu fresh rolls, tofu sukiyaki, and spicy soy duck and eggplant.
Sprouted corn tortilla chips, roasted tomato salsa, guacamole, and tapioca cashew cheese.
Taco boats with spicy soy, veggies, micro greens and an edible flower.
Avocado English muffins with vegan cream cheese, hemp hearts, nutritional yeast, turmeric, pink Himalayan sea salt, and black sesame seeds.
Shepherds pie with collard greens, lentils, carrots, celery, and onion topped with mushed russet and sweet potatoes.
Vegan veggie sandwich with tofu cream cheese.
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new wave nostalgia and emerging artists
Discovering balance on my plate, my yoga mat, and the classroom
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